Beans Curry (Moong Dal Sabzi)

Beans curry is one of HD’s fav dishes. Just make it and see him smile. Whenever we go shopping, he always asks whether we have enough beans at home 😉 So I keep a cup full always handy and within reach. True, it takes some time to sprout them but you can store the sprouted beans for a week in the fridge so you are safe from that end.

Preparation Time – 15 mins

Servings – 4 people


200 gms sprouted beans (sprouted moong)

2 onions, chopped

2 tomates, chopped (optional)

1 tblsp garlic paste

1 tblsp ginger paste

2 tblsp oil

1 tblsp zeera

A pinch of hing

1 tblsp haldi

2 tblsp dhaniya powder

Salt and red chilli powder to taste

1 lemon

Wash the beans and keep aside. Chop the onions and tomatoes. Heat oil in a pressure cooker and add zeera and hing. When the zeera starts to splutter, add chopped onions and fry till light pink. Now add chopped tomatoes and ginger and garlic paste. Fry for 2-3 minutes. Add the beans, salt, red chilli powder, haldi, dhaniya powder and 1 cup of water. Put it on sim for 5-7 minutes after one whistle. Add the lemon juice and serve.


Tip: You can use dry mango powder (amchur) instead of lemon. You can vary the water quantity according to your choice.


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